As part of our mission here at Why Daddy Drinks to revel in the humorous lunacy that is fatherhood, and to promote the drinking of quality beverages, we bring you our weekly segment highlighting something that should be in your glass. This is The Drink Of The Weekend.
This past weekend, I made a last-minute decision to grill up a tri-tip. If you’re not from California (and I’m not), you might not know what this is. For some reason, it became a signature cut of meat at some joint in Santa Maria, Calif. years ago. I haven’t seen it in a store outside of the state. But if you find it, all you need is some freshly ground black pepper and coarse sea salt and about 30-45 minutes over a hot grill. Burn it on the outside and let it get to medium rare. But more on the rare side.
It’s a great warm-weather cut of meat to cook outside. And while you’re working the grill, you should do like I do and have a cold drink handy. And this weekend, the drink I had handy was one of the classics, the Tom Collins.
Yeah, it might date back from the days of Don Draper, but it works just as well today. Especially when you’re outside and you want something with a little more kick than water. And if you like gin, even better.
How to make a Tom Collins, the Rex Crum Way.
2 oz. good gin (Tanqueray or Bombay Sapphire)
A quarter ounce of Simple Syrup
Juice of one medium, or one-half of a large lemon
Get a Collins glass, if you have one. Or just use whatever you have handy. Fill the glass at least halfway with ice. Pour in gin, Simple Syrup and squeeze in the lemon juice. Add club soda and mix together, throw in a lemon slice and, if you want, a maraschino cherry. Tastes best outdoors near the grill. The second one tastes even better.